Pumpkin Cookies
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5 from 7 votes

Fat-Free Pumpkin Cookies

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 15
Calories: 76kcal
Author: Susan Voisin


  • 1/2 cup whole wheat flour I used white whole wheat flour
  • 1/2 cup unbleached flour
  • 1/4 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup agave nectar
  • 1/2 cup canned pumpkin
  • 2/3 cup okara or 8 ounces firm tofu, blended in a food processor until smooth
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar -- or icing below


  • Preheat oven to 375F.
  • Mix the flours, oats, baking soda, spices, and salt in a mixing bowl. Mix the agave nectar, pumpkin, okara (tofu), and vanilla in another bowl. Add the wet ingredients to the dry and stir just until well-blended. Do not over-stir.
  • Use a cookie scoop or tablespoon to drop rounded tablespoons of dough at least two inches apart on a baking sheet lined with a silicone baking mat or parchment paper. Flatten each cookie slightly with a fork. Sprinkle with turbinado sugar, if desired. Bake for 10-16 minutes or until edges are golden and middles seem done. Remove from oven and allow to cool for 5 minutes before transferring each cookie to a wire rack. Allow to cool completely before serving.


Optional icing:
1 cup confectioners' sugar
2 teaspoons agave nectar
2 teaspoons non-dairy milk
1/4 teaspoon vanilla extract or other extract (I used pecan)
food coloring (optional)
In a small mixing bowl, add the agave nectar, milk, and extract to the confectioners' sugar. Add additional milk a half-teaspoon at a time, stirring constantly, until the icing is smooth and spreadable but not so thin that it runs off. If you add too much milk, add a little more sugar to balance it out. Add food coloring a drop at a time until the right color is achieved. Spread over cooled cookies and allow to dry.
Nutritional info below is for cookies without icing. With icing: 110 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 27g Carbohydrate; 0mg Cholesterol; 78mg Sodium; 1g Fiber.


Serving: 1g | Calories: 76kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0g | Sodium: 78mg | Fiber: 1g